Venison Hot Dogs For The Grill Recipes
VENISON HOT DOGS FOR THE GRILL
On the grill or simmered in a bit of water, these are tasty. Ground moose may be used in place of deer.
Provided by Aroostook
Categories Deer
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients thoroughly and place meat mixture into food grinder gradually (This is better if you have two people).
- Place casing end over stuffing tube and hold.
- Turn grinder on and when casing starts to fill with air, stop machine and squeeze air out.
- Tie end off.
- Push meat thru steadily, filling casing.
- Let sausage coil as you fill.
- Gently pinch casing and twist 3-4 times.
GRILLED VENISON
This is the best venison recipe ever! My husband found it in a hunting book from the library. People who do not prefer deer meat have eaten it all up. You must let it marinade for the full 48 hours, or the meat will not be as tasty or tender. (Believe me, I know from experience!)
Provided by lbandbuggy
Categories Deer
Time P2DT5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Soak venison steaks at least 48 hours.
- Cook on the grill.
Nutrition Facts : Calories 189.7, Fat 2.8, SaturatedFat 1.1, Cholesterol 96.5, Sodium 731.8, Carbohydrate 12.3, Fiber 0.2, Sugar 10.6, Protein 27.5
GRILLED VENISON AND VEGETABLES
My husband enjoys hunting, and it's my challenge to find new ways to serve venison. This recipe makes hearty kabobs perfect for grilling. The marinade reduces the "wild" taste, so guests often don't realize they're eating venison. -Eva MiIler-Videtich, Cedar Springs, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup for vegetables. Set aside 3/4 cup for basting. Add meat to bowl or bag; stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours. One hour before grilling, toss vegetables with 1/4 cup reserved marinade., Drain and discard marinade from meat., Thread meat and vegetables alternately on skewers. Grill over medium-hot heat for 15-20 minutes or until a thermometer inserted in the venison reads 160°, turning and basting frequently with reserved 3/4 cup marinade.
Nutrition Facts :
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- Before grinding, ensure the meat and fat are very cold. Send the meat through the grinder using a large plate, and then a second time using a fine die. Pause in between grinding to chill the meat if needed to avoid smearing. After the second round of grinding, cool the meat in the freezer.
- Transfer the meat to a food processor or mixer and add the spices and ice. Pulse or mix until thoroughly emulsified. The mixture should turn into a ball of tacky paste.
- If the casings are dried, soak them in freshwater to soften for about 30 minutes before stuffing. While the intestines soak, set up your sausage stuffer. Try lubricating the feeding tube and inner cannister by sprinkling it with cold water so the meat won’t stick. Thread the casing onto the stuffing tube and tie a knot at the end.
- Evenly stuff the sausage into the casing. As you go, use a needle to prick a small hole in any air bubbles. Once all the sausage is inside the casing, begin to pinch off links in roughly 6-inch increments: starting with the first one, twisting, and then moving 6 inches down the line. Continue pinching and twisting off every other link so as not to undo the previous link.
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